Thai Stir Fried Cabbage with Pork Recipe. Quick and Easy Thai Cooking!
Stir fried cabbage with pork. It’s a meal we have frequently at home, generally a meal that’s served after the cook of the moment looks in a very sparse needing-groceries-badly kind of fridge, rummages around a bit and eventually gives up and grabs for a little cabbage to pull this easy dish off.
Now, this seems to happen to us often, so we end up lunching on stir fried cabbage with pork pretty regularly, but as often as I eat it, and as easy as it is to whip up – I never get tired of this classic quick cooking Thai meal.
It really tastes good.
So here it is; our family rendition. I hope you enjoy it as we do and I hope that if you’re like us, and often have a head of white cabbage lurking in the depths of the crisper, that this meal will come in handy for you too, one of these days.
Thai Stir Fried Cabbage with Pork
- 4 cups of white cabbage, cut into roughly one inch chunks
- 1 clove of garlic, smashed flat
- About ¼ pound of pork, cut into thin slices. Any kind of pork will do nicely in this recipe, whether it is loin, shoulder, tenderloin or what-have you, even ground pork will work here.
- 1 Tbls of oyster sauce
- ¾ tsp of fish sauce
- 1 and ½ tsps of soy sauce
- ½ tsp of sugar
- ½ tsp of MSG
- A little vegetable oil for frying
- Heat a wok or frying pan over medium high and add in a generous Tbls or so of vegetable oil. When preheated, toss in the garlic and stir fry until fragrant and golden, about 20 seconds and then toss in the pork slices and cook, stirring, until just browned.
- Toss in all of the cabbage leaves and continue stir frying as you also add in the remaining sauces and seasoning.
- Continue stirring until the cabbage has softened to your liking, about 3-5 minutes. If things start looking too dry, you can add in a couple of spoonfuls of water, no problemo.
- Taste for salt/sweetness and add more soy sauce or sugar as necessary.
- Serve with steamed jasmine rice for a very quick and easy Thai style meal.
I find that having a little pork in the fridge or freezer at all times a must for days when I’m just too lazy to peddle over to the fresh market. When cooking Thai style, you often only need a small quantity of meat, so what I do is buy a couple of pounds of pork when it’s on sale, and then just carve off hunks of it as needed from the freezer. It saves my bacon when the kids are hungry and it’s a very cost effective and healthy way to eat.
Thai Cooking: Recipes and Tips
- How to Make Larb Moo. Spicy Thai Ground Pork Salad
A great quick and easy Isaan Larb recipe. Thailand's famous spicy pork salad.
- Thai Stir Fried Chicken and Green Beans in Red Chili...
A very easy recipe for Thai stir fried long green beans and chicken in red chili paste.
- How to Make Thai Chicken with Cashew Nuts. An Easy a...
My mom loves Thai chicken with cashew nuts, and when she comes for her winter visits she probably eats it almost daily. It's just that good! And one great thing about this particular dish is that unlike many...
- Spicy Thai beef salad...perfect quick summer eating
When the weather gets hot, there's nothing better than quick and easy cooking, with enough spice to get the blood flowing and the sweat pouring; and when the mercury climbs, look east to the foods of...
More by this Author
An easy recipe for Thai deep fried garlic ribs.
An aurthentic spicy Thai chicken soup recipe with detailed instructions.
Before the invention of oil thermometers, cooks figured out simple ways to check oil temperature for safe deep frying. Now those secret tricks can be yours!